Many of the local sweets are derived from old convent and Moorish recipes

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Jaén Desserts

This region has plenty for the sweet of tooth

Sweets typical of Jaén have their roots mainly in two sources: Moorish al-Andalus and traditional Catholic convent recipes. Of the latter, perhaps the most famous are yemas de Santa Úrsula, a confection of sugar, almonds, and egg yolks which originated with the sisters of the now closed convent of St. Ursula. Also a must: pestiños (fried dough glazed or sprinkled with sugar); alfajores (cylindrical, also based on almonds); tortas de manteca (butter tarts); and gachas, made with wheat flour, milk, lemon zest, cinnamon, anise, salt, sugar, and olive oil, often accompanied by honey.

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